Chocolate Pound Cake recipe with Chocolate Ganache is a chocolate lover’s dream. Dense, however very moist cake is loaded with chocolate flavour and a thick layer of silky and clean chocolate ganache that takes it excessive! This basic recipe is straightforward, however deeply flavorful cake is decadent sufficient for any event! You simply can’t go fallacious with chocolate.
This pound cake is a basic cake with a dense texture. It’s tremendous wealthy, and nonetheless very moist, fudgey and never too candy.
Why You’ll Love This Chocolate Pound Cake Recipe:
- It’s simpler to make than you would possibly suppose.
- Excessive chocolate flavour-melted chocolate plus cocoa.
- Topped with wealthy 2-ingredient chocolate ganache.
- Extremely wealthy, like my flourless chocolate cake.
- It’s an ideal dessert or afternoon deal with with a cup of espresso, not too candy.
- Decadent sufficient for festive event.
How To Make Chocolate Pound Cake?
Chop the chocolate in very small items so it might soften straightforward. Place chopped chocolate in a heatproof bowl and pour boiling water over to soften it fully.
Subsequent, stir within the cocoa powder. Use pure unsweetened cocoa. Put aside to chill for a couple of minutes.
Cream butter and sugar till it’s fluffy. Ensure to make use of room temperature butter.
When it’s effectively creamed, add chocolate and cocoa combination and blend to mix evenly.
Eggs add one by one, and blend effectively after every addition on low pace.
Steadily add the combination of flour and salt, and stir it effectively.
Unfold the batter within the ready pan, and faucet the pan gently a couple of occasions in your work floor to remove air bubbles.
Bake for 60-70 minutes, or till a toothpick inserted within the middle comes out largely clear. Baking your cake for too lengthy will end in a dry cake. It’s very quick time between underdone and overbaked, dry cake.
Let it cool a couple of minutes within the pan, than flip it out of the pan and permit to chill fully.
Make the Chocolate Ganache
You want simply 2 components to make chocolate ganache.
Pure Chocolate-Ensure you use actual, good high quality chocolate. Use the baking bars discovered within the grocery retailer baking aisle. Nevertheless, you need to use high quality chocolate chips as a substitute, however the ganache received’t be as clean, as a result of stabilizers within the chips.
Additionally be certain that to cut the chocolate in actually small items, once more, finer you narrow it, simpler will soften it.
Heavy Cream (heavy whipping cream or double cream) with a minimal of 36% fats content material, in any other case it received’t arrange as effectively. Warmth the cream on the stovetop, till it begins to softly simmer. (Don’t let it boil—that’s too scorching, the chocolate might sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a couple of minutes, after which slowly stir till the chocolate has all melted. The ganache can be very skinny at first, however it would thicken because it cools.
When it get spreadable consistency unfold it over cooled cake.
Craving Extra Chocolate Muffins? You’re within the Proper Place!
Chocolate Pecan Ooey Gooey Butter Cake with fudgey brownie layer on the backside, ooey gooey pecan pie filling within the middle and buttery cream cheese topping.
Chocolate Pound Cake with Chocolate Ganache
Description
Chocolate Pound Cake with Chocolate Ganache is a chocolate lover’s dream. Dense, however very moist cake is loaded with chocolate flavour and a thick layer of silky and clean chocolate ganache takes it excessive! This basic recipe is straightforward, however deeply flavorful cake is decadent sufficient for any event! You simply can’t go fallacious with chocolate.
Elements
For Chocolate Cake:
- 1 cup all-purpose flour (125 grams)
- 1/2 teaspoon salt
- 3/4 cup pure unsweetened cocoa powder (62 grams)
- 2 oz. good high quality semisweet chocolate -finely chopped (56 grams)
- 1/3 cup boiling water (80 ml)
- 1 cup unsalted butter -room temperature (230 grams)
- 1 1/4 cup sugar (250 grams)
- 5 eggs-room temperature
For Chocolate Ganache:
- 4.5 oz. chocolate -finely chopped (128 grams)
- 1/2 cup heavy cream (120 ml)
Directions
- Grease a 9×5-inch loaf pan and line it with the baking paper leaving an overhang the edges so you may simply elevate the cake from the pan.
- Preheat the oven at 325 levels F (163 levels C).
- In a bowl combine collectively flour and salt, put aside.
- Chop the chocolate in very small items so it might soften straightforward. Place chopped chocolate in a heatproof bowl and pour boiling water over to soften it fully.
- Subsequent, stir within the cocoa powder. Use pure unsweetened cocoa. Put aside to chill for a couple of minutes
- Cream butter and sugar till it’s clean and creamy.
- Then, add chocolate and cocoa combination and blend to mix evenly.
- Eggs add one by one, and blend effectively after every addition on low pace.
- Steadily add the combination of flour and salt, and stir it effectively.
- Unfold the batter within the ready pan, and faucet the pan gently a couple of occasions in your work floor to remove air bubbles.
- Bake for 60-70 minutes, or till a toothpick inserted within the middle comes out largely clear. Baking your cake for too lengthy will end in a dry cake. It’s very quick time between underdone and overbaked, dry cake.
- Let it cool a couple of minutes within the pan, than flip it out of the pan and permit to chill fully.
Make the chocolate ganache
- Whereas the cake is cooling, chop the chocolate in small items. (Finer you narrow it, simpler will soften). Place finely chopped chocolate in a heatproof bowl.
- Deliver heavy cream on the stovetop, to light simmer. (Don’t let it boil—that’s too scorching, the chocolate might sizes!) Pour over finely chopped chocolate in a heatproof bowl, let sit for a couple of minutes, after which slowly stir till the chocolate has all melted. The ganache can be very skinny at first, however it would thicken because it cools.
- When it will get spreadable consistency unfold it over cooled cake.
